October is one of the most beautiful months of the year usually, but so far this one has been soaking wet - It's been raining in Richmond for about a week. Straight. When it's not pouring, it's misting. The horrible mist. Not exactly helping my seasonal affective disorder.
While cozied up on the couch with wool socks and a fuzzy puppy, I was looking through some Bon Appétit magazines from a few years ago and found a recipe for Skirt Steak with Smoked Paprika Butter. I love cooking with paprika and knew it would be delicious!
Skirt steak, the younger step brother to his older, mature siblings (read: rib-eye, filet) is actually quite delicious and affordable. The meat is long, flat and full of flavor, yet often overlooked. It cooks easily and quickly, which is helpful for grilling outdoors on these upcoming chilly evenings (or current rainy ones).
Have a bigger crowd to feed? Just grill an extra skirt steak or two (or three). They allow for a lot of flexibility of appetite. Hungry carnivores and those for whom a slice or two will do all benefit from this meal.
Slice it thin and serve it with a this lightly smoky, tangy paprika butter and you're in business. The butter is also tasty on vegetables. It sorta ran over the plate onto our roasted brussels sprouts... I don't hate it.
PS - it pairs perfectly with roasted potato wedges. Enjoy!
Skirt Steak with Smoked Paprika Butter
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 ½ teaspoons smoked sweet paprika
- 1 tablespoons fresh lemon juice
- Kosher Salt
- 2-3 pounds skirt steaks
- Vegetable oil, for rubbing
- Freshly ground pepper
1. Light a grill or heat a grill pan.
2. In a small saucepan, melt the butter. Add the garlic and cook over low heat, stirring, until golden, about 3 minutes. Add the paprika and cook until fragrant, about 30 seconds. Remove from the heat, stir in the lemon juice and season with salt; keep warm.
3. Rub the skirt steaks with oil and season with salt and pepper. Grill over high heat until nicely charred and rosy within; medium-rare, about 3 minutes per side. We did 2 ½ minutes on each side for medium rare, and it was perfect.
4. Transfer the steaks to a cutting board and let rest for 5-10 minutes. Using a sharp knife, thinly slice the steaks across the grain. Spoon the paprika butter over the steak and serve right away.
MAKE AHEAD: The paprika butter can stand at room temperature for up to 4 hours; reheat the butter gently.